The Cereal-Fed Iberian Top Loin (Lomito Ibérico de Cebo) is produced with a selection of the best and finest cuts of cereal-fed Iberian top loin, which, accompanied by the quality of a careful production process, result in this exquisite dish
Its artisan processing and prolonged ageing period at room temperature with regulated humidity ensure the unmistakably unique aroma, colour and flavour of this dry-cured Iberian top loin.
Salame abruzzese "gentile" ca. 1 kg. - Maletti 1867
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
Coarse grained beef and pork with a mark pepper, otherwise mildly and agreeable is the house salami of Steiner. These mould-matured salami is matured for approx. 6 to 8 weeks in controlled climate rooms.
Hard cheese bovine raw milk, Appearance: refined with algae, Aroma: salty - citrus fruit, Flavour: sweet yet salty, Consistency: very soft and tempting, Maturation: 3 months - 1 year, bunker
The Sextner farm salami Villgrater is produced of pure pork, it is an aromatic house salami with light garlic mark, air-dried after Italian kind.